• Cooking Time: 35–40
  • Servings: 8–10
  • Preparation Time: 25 (not inc. overnight)


  • ½ cup unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • 2 tbsp light corn syrup
  • 6 one-inch day old slices challah
  • 5 large eggs
  • 1½ cups half & half cream
  • 1 tsp vanilla extract
  • 1 tsp orange liqueur
  • ¼ tsp salt


  • Combine butter, brown sugar and corn syrup in heavy saucepan.
  • Cook contents until melted and smooth.
  • Pour into 13" x 9” baking pan.
  • Trim crust of challah and arrange in one layer in baking pan.
  • Whisk together eggs, half & half, vanilla, orange liqueur, and salt in large mixing bowl.
  • Pour over bread, cover and refrigerate 8 hours, or overnight.
  • Remove from refrigerator and let set to room temperature.
  • Preheat oven to 350 degrees F and bring bread mixture to room temperature.
  • Bake uncovered, in middle of oven until puffed and edges are pale golden, 35–40 minutes.


Author Credit: Jon Kaplan

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